Paleo Hearty Chicken Noodles

Indulge in the comforting warmth of Paleo Hearty Chicken Noodles—a wholesome, low-carb twist on a classic favorite. This recipe swaps traditional pasta for spiralized zucchini noodles, making it both gluten-free and paleo-friendly. Tender strips of seasoned chicken, vibrant carrots, celery, and onion are simmered in an herby chicken broth infused with thyme, rosemary, and a hint of fresh lemon juice for a zesty finish. Perfect for a nourishing lunch or dinner, this recipe is quick to prepare, taking just 45 minutes from start to finish, and serves up four satisfying bowls. Garnished with fresh parsley, these hearty bowls are not only packed with protein and flavor but also brimming with nutritious veggies, making it the ultimate guilt-free comfort food.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 medium zucchini
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrot
• 2 pieces celery stalks
• 3 cloves garlic
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Begin by spiralizing the zucchini into noodle shapes using a spiralizer. Set the noodles aside.

Step 2

Slice the chicken breasts into thin strips. Season the chicken with half of the salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining olive oil. Dice the onion, slice the carrots and celery, and mince the garlic cloves.

Step 5

Add the diced onion to the skillet and sauté for about 3 minutes until it becomes translucent.

Step 6

Stir in the sliced carrots, celery, and minced garlic. Sauté the vegetables for an additional 3-4 minutes.

Step 7

Pour in the chicken broth and bring the mixture to a simmer. Add the thyme, rosemary, and the remaining salt and pepper. Stir well.

Step 8

Reduce the heat to medium-low and let the soup gently simmer for about 10 minutes until the vegetables are tender.

Step 9

Return the cooked chicken strips to the skillet and add the spiralized zucchini noodles. Stir to combine and cook for an additional 3 minutes until the noodles are tender but still slightly firm.

Step 10

Stir in the fresh lemon juice and remove the skillet from the heat.

Step 11

Ladle the generous portions of chicken noodles into serving bowls, garnish with fresh parsley, and serve hot.

Nutrition Facts

Serving size	(2367.3g)

Amount per serving	% Daily Value*
Calories	1270.8

Total Fat 43.2g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 295.8mg	0%
Sodium 10576.4mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 13.9g	0%
Total Sugars 58.6g
Protein 132.2g	0%

Vitamin D 3.5IU	0%
Calcium 388.9mg	0%
Iron 10.9mg	0%
Potassium 3964.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 41.9%

Carbs: 27.3%